RICOTTA AND CHOCOLATE BOMBOLONI
Ricotta and chocolate bomboloni are fluffy Italian doughnuts filled with a sweet ricotta and mini chocolate chip filling, then fried until golden and dusted with powdered sugar. Between rising, frying, and filling, plan on about 2 hours and 20 minutes from start to finish, using a deep pot for frying.
Why You’ll Love This Recipe
- Authentic Italian Delight: A classic treat with a flavorful twist.
- Creamy and Indulgent: The ricotta and chocolate filling adds richness.
- Perfect for Any Occasion: Great for desserts, brunch, or special celebrations.
What Is Bomboloni?
Bomboloni are round Italian doughnuts, usually fried and filled with pastry cream, jam, or chocolate. This version uses a ricotta and mini chocolate chip filling instead of the classic pastry cream.
Quick Facts
- Prep time: 30 minutes
- Rising time: 90 minutes
- Fry time: 20 minutes
- Total time: about 2 hours 20 minutes
More Bomboloni and Ricotta Recipes
- Lemon Cream-Filled Bomboloni
- Limoncello & Mascarpone Creamy Bomboloni
- Chocolate Bomboloni: Irresistible Italian Doughnuts
- Easy Homemade Ricotta Cheese Recipe
Ricotta And Chocolate Bomboloni Recipe
Fluffy homemade Italian doughnuts (bomboloni) filled with a sweet ricotta and mini chocolate chip filling, fried until golden and dusted with powdered sugar.
Ingredients
For the Dough
- 2 cups 240 g all-purpose flour
- 1/4 cup 50 g granulated sugar
- 1/2 tsp salt
- 2 1/4 tsp 7 g active dry yeast
- 2/3 cup 160 ml warm milk
- 2 tbsp unsalted butter melted
- 2 egg yolks
- 1 tsp vanilla extract
- Vegetable oil for frying
- Confectioners’ sugar for dusting
For the Ricotta and Chocolate Filling
- 1 cup 250 g ricotta cheese
- 1/4 cup 30 g powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup 60 g mini chocolate chips
Instructions
Make the Dough
- In a large bowl, mix together the flour, granulated sugar, and salt.
- In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
- Add the yeast mixture, melted butter, egg yolks, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- Turn the dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Ricotta and Chocolate Filling
- In a medium bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the mini chocolate chips. Set aside in the refrigerator.
Assemble the Bomboloni
- Once the dough has doubled in size, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
- Use a round cookie cutter or drinking glass to cut out circles of dough.
- Place a small spoonful of the ricotta and chocolate filling in the center of each circle.
- Fold the dough over the filling and pinch the edges to seal, forming a ball.
- Place the filled bomboloni on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for an additional 30 minutes.
Fry the Bomboloni
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the bomboloni in small batches, turning occasionally, until golden brown (about 2–3 minutes per side).
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Dust and Serve
- Dust the warm bomboloni generously with confectioners’ sugar.
- Serve warm with coffee or milk for a delightful experience.
Notes
Makes about 12 bomboloni
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